2 tbsp extra virgin olive oil (plus extra for finishing)
Salt flakes and fresh black pepper
Dressing
1 tbsp honey
1 tbsp white balsamic vinegar
50g slivered pistachios, roughly chopped plus extra for garnish
Final bits and bobs
handful Thai basil leaves (or any basil, really!)
125g fresh burrata (2 smaller balls work well here)
1 lemon cheek
salt and fresh black pepper
METHOD
Heat your barbecue with a hood to medium-high heat (between 160-170C is best).
Combine the oil, salt and pepper in a large mixing bowl. Pop in the whole nectarines and swish around with a slotted spoon to coat. Line an oven to table heatproof tray with a round of baking paper in the base, tumble in the nectarines and then splash in a 1/4 cup of water in the bottom.
Place onto a trivet on the hot grill, close the lid and cook for an hour or so, checking on them every 20 mins to see how they’re going, adding another ¼ cup water if it’s all evaporated. Once the nectarines are soft and juicy, carefully grab them out of the barbecue and set aside to cool slightly while you get on with the rest of your bits and bobs.
Mix together your dressing ingredients.
Nuzzle the burrata into some gaps (saving the dramatic ooze until it hits the table), along with the lemon cheek, then drizzle over the dressing and scatter the pistachios and herbs over the top. Finish with one final sprinkle of salt, crack of pepper and flourish of olive oil. Serve warm.
